Gluten-Free Tuna Casserole
Looking for a healthier, gluten-free spin on an old classic? This tuna casserole is what you need!
Ingredients
Scale
- 1 8oz package of gluten-free pasta (I used fetucinni in pictured batch)
- 1.515 oz cans of white beans, or 2 cups cooked, drained beans
- 2 cups milk (almond, rice, or dairy milk)
- 2 cups shredded white cheddar or monterey jack cheese
- 2 cans Wild Selections Albacore tuna fish in water
- 1 cups frozen green peas
- Sea salt and pepper to taste
Instructions
- Prepare pasta according to directions
- Combine beans and milk in a blender or food processor, and process until smooth (you can also use an immersion blender in a sauce pot – so easy!)
- Pour into a pan and heat over medium heat while stirring
- Add cheese and peas, and continue heating until cheese melts
- Add salt and pepper to taste
- Pour over prepared pasta in a 9×13 baking dish
- Drain tuna and add to pasta dish
- Stir to combine
- Bake casserole at 350º for 20 minutes
- Remove from oven, and let cool slightly to set before serving
- Enjoy!